adobo chili mac & cheese
This adobo chili sauce definitely kicks up a traditional vegan mac & cheese! You're sure to love this if you can handle the heat.
Servings 4
Ingredients
- 2 C elbow macaroni
- 1 C adobo cream sauce
- 3 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ C unsweetened nondairy milk
- 2 teaspoon apple cider vinegar
- 3 tablespoon finely chopped parsley
- 1 C grated vegan parmesan (optional)
- ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but do not rinse. Add the noodles back to the pot.
- Meanwhile, mix the adobo cream sauce (see note*) with nutritional yeast, garlic powder, onion powder, sea salt, ground black pepper, nondairy milk, and apple cider vinegar in a blender until smooth.
- This will still work if you've reduced the amount of adobo chilis in the adobo cream sauce recipe, but again feel free to add anything to your own tastes once you blend it together.
- Pour all the sauce over the cooked noodles and stir over low heat for 2 to 3 minutes to combine and get it all creamy. Remove from the heat and stir in 2 tablespoons of finely chopped parsley.
- Portion out servings and top with more finely chopped parsley, extra ground black pepper to taste, and grated vegan parmesan if using. Serve immediately.
Notes
*The adobo cream sauce recipe can be found in this post.
